Kara Kolumbhu

Ingredients:
Tamarind - 1 big lemon sized ball. (if using tamarind concentrate, use half teaspoon)
Onion - 1
Tomatoes - 2 small
Green chillis - 2
Ginger Garlic Paste - tsp  (grind  1 teaspoon peeled & chooped  ginger and 2 to 3 pods garlic)
Oil (preferably sesame seeds/gingily oil)
Mustard Seeds 1/2 tsp
Urad dhal - 1tsp
Cumin seeds - 1 tsp
Curry leaves as required.( A little more curry leaves will add to taste)
Turmeric Powder - a pinch
Red Chilli Powder - depending on spice required
Asafoetida Powder - a pinch
Raw rice - 2 tsp
Pepper - 6 whole grains
A small piece of jaggery is desired
Salt to taste

Method of preparation:-

 Grind 1/2 onion,Raw rice,pepper,curry leaves,ginger & garlic adding very little water into a fine paste and keep it aside.

Soak the tamarind in water and extract thick juice from it. (If using tamarind concentrate, dilute it with water to get the extract)

Soak the tomato in hot or boiling water for a few minutes. Pour off the water. Immediately rinse with cold water. Remove the skin . Chop and keep it aside.

Chop the remaining half onion into fine pieces

Heat oil in a kadai. Fry the mustard seedsand wait for it to sputter.Now  add the urud dal, green chillies, curry leaves, cumin seeds and fry till the dhal become light brown.

 Add the onion and fry until it become tender & light brown

Add the tomatoes. Fry for a couple of minutes and add the ground masala, turmeric powder, tamarind extract, red chilli powder and salt to taste.

Pour 2 cups of water and allow it to boil. Stir occasionally.

After some time, the kuzhambu will start thickening.

 Add the Jaggery.

Stir and turn off the heat.

• Serve it with hot white rice. Can also be served with Idlis and Dosas.